*1 kg / 2 pounds of strawberries
*1/2 cup of lemon juice
Wash and dry the strawberries. Cut the strawberry leafs out.
Cut the strawberries in half and place in a bow. Add the lemon juice and the sugar. Leave this mix for 12 hours in the refrigerator.
Put all the mix into a big heavy saucepan. Cook for at list one hour in slow temperature or until you have the jam consistency.
Place three small plates in a freezer, after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate, if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned.